Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)

10
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


"Chicken is the favored meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them w/coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & personal preferences, no salt or soy sauce is added to the soup, but soy sauce can be added at the table as desired. (Times do not include time for meat & stock to cool) Enjoy!"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (311.9 g)
  • Calories 385.1
  • Total Fat - 14.6 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 381 mg
  • Sodium - 194.5 mg
  • Total Carbohydrate - 31.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7 g
  • Protein - 31.3 g
  • Calcium - 61.9 mg
  • Iron - 5.2 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step 1

Rinse chicken pieces well & place in bottom of large stockpot or Dutch oven. Cover w/water & simmer 45 min (covered).

Step 2

Remove chicken to large bowl or platter. Allow chicken & stock to fully cool.

Step 3

While stock & chicken are cooling, prepare carrots & onions as directed & set aside.

Step 4

When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock & discard. Strain stock through a fine sieve & return to stockpot.

Step 5

When chicken has fully cooled, remove & discard skin. Debone chicken, shred chicken meat as you go & return chicken meat to stockpot.

Step 6

Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.

Step 7

Taste soup & adjust heat level (curry flavor) according to your preferences w/the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).

Step 8

Over low heat, slowly return soup to a simmer & cook (uncovered) for 20 min.

Step 9

While soup is in final cooking stage, prepare rice noodles per pkg directions, drain well, rinse & set aside.

Step 10

If using snow peas as optional add, rinse well & add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.

Step 11

Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired & serve w/a small dish of soy sauce on the table.

Step 12

NOTE: Although not a part of the recipe, I later thought mushrooms would also be good as an optional add.

Tips & Variations


  • Stock pot or dutch oven

Related

JackieOhNo!

Although I made a few changes, I believe I kept to the spirit of the dish. Instead of using fresh chicken, I simmered a meaty rotisserie chicken carcass in 8 cups of chicken stock, which I believe gave it a richer flavor. Other than that, I made it exactly as posted, using green curry paste and snow peas. The soup was very flavorful and comforting! Made for Culinary Quest 2016.

review by:
(2 Aug 2016)

breezermom

I am so sorry, hate to leave a less than stellar review, but feel I need to be honest.....I made as posted, and this just didn't hit the spot. We ripped the rice noodles into smaller pieces to make it easier to eat. I added the snow peas and added additional curry paste and powder. I'll try this again using a stock that has cooked longer and has more depth. Think that will help. Thanks for sharing your recipe....made for FYC tag game.

review by:
(19 Apr 2016)